10 Things I’ve Learned as a Professional Recipe Developer About Cast Iron Skillets
If you told me that I had to pick just one pan from my kitchen to keep, do you have any guesses as to which one that would be? I know! I don’t even have to think about it! There’s no question that I’d reach for my cast iron skillet. After close to 15 years of working as a recipe developer, there is no other pan that comes close to cast iron in terms of durability and versatility.
Cast iron has a reputation for being intimidating. And while I’ll admit that it does come with a bit of a learning curve, I swear it’s not that scary. Here are 10 things I’ve learned about cast iron as a professional recipe developer.
1. The best seasoning comes from consistent use.
Early in my career, I relegated cast iron skillets to the specialty-equipment category, preferring the easy care of stainless steel pans. It wasn’t until I realized that my inconsistent use of the pan was part of the problem. A cast iron skillet is meant to be used as an all-purpose skillet, and its seasoning improves with regular use.
2. Hot water is the best cleaner.
After testing recipes in cast iron, I run the pan under water, loosening stuck-on bits with a stiff brush. If the pan is still hot, the water will boil immediately, dissolving any food remnants, but if the pan has cooled, I cover the bottom of the skillet with water and return it to the stovetop. Stubborn spots that stay put even after hot water treatment are easy to loosen with a small plastic scraper. One thing I never do: Submerge or soak the skillet in water.
3. A little soap is okay.
There’s no shortage of alarmist advice against using soap to clean cast iron. While it is my last resort, if you mistakenly slosh soap into the skillet during dinner cleanup, all is not lost. A little bit of mild dish soap won’t ruin the seasoning.
4. It’s important to dry the pan thoroughly every time.
A cast iron pan is only as good as your routine of care, and most horror stories begin with the same four-letter word: rust. After each use, dry the pan thoroughly with a towel or (as I prefer) set the pan over a low heat and allow the excess moisture to evaporate.
5. It’s also important to swipe it with oil after every use.
There’s a lot of discussion about what type of oil is best for seasoning, including expensive linseed oil, all-purpose canola oil, deodorant-style sticks, and more. For me, the best oil is one that I will add consistently. Usually that means I reach for a neutral oil that’s within an arms reach of my stovetop: canola oil. Pour a very small amount — a tablespoon or less — and spread it all over the skillet, including the underside and handles. The skillet should shine, but shouldn’t feel greasy when you’re through.
Read more: How To Season a Cast Iron Skillet
6. You have to compensate if you have uneven electric coils.
Only recently did I upgrade from an electric stovetop to gas. Electric burners are less responsive than gas and can be uneven in their heating. Cast iron gets super hot but it takes a bit of time, so if you’re using an electric stove you might have to wait a little longer than you’d think in order to get an evenly heated pan. The good news: Because cast iron holds onto the heat so well, hot spots won’t be as dramatic with cast iron as with stainless.
7. The pan absolutely needs to be preheated.
Speaking of heat! If you’re used to using inexpensive nonstick pans, you’re probably in a habit of not putting the pan over heat for long before adding food, as doing so can damage the delicate finish. Cast iron is different. Give the thick pan time to heat up so that the heat is evenly absorbed into the skillet before you add food or fat.
8. Cast iron isn’t just for steaks.
Whenever I’m developing recipes for chicken with crispy skin or a well-seared steak, I reach for the cast iron skillet. There’s no better way to develop browned, caramelized flavors and rich rendered fat, but if you’re only using your skillet for meaty dinners, you are missing out. Cast iron skillets are idea for baking pancakes, biscuits, cornbread, and cookies too. And don’t forget about pan pizza!
9. You probably need skillets in two different sizes.
A 10-inch cast iron skillet should be the foundation of every kitchen’s starter kit. It’s the ideal size for most recipes and the workhorse of the kitchen. I’ve also added a 12-inch cast iron skillet to my arsenal. No matter how good the skillet is at retaining and transferring heat, food will steam instead of brown if the pan is overcrowded, so having a larger skillet at my disposal allows me to write recipes (and cook!) for bigger crowds or meal prep.
10. Cast iron can go anywhere.
Cast iron skillets aren’t just for the stovetop. The material can take the heat no matter where it comes from — the oven, grill, or a campfire.
What are your cast iron tips? Share your ideas in the comments below.